Iron Pot Chicken

Ingredients

• 3 Tablespoons fish sauce
• 3 Tablespoons sugar
• 2 Tablespoons canola oil
• 3 large shallots, chopped
• 1 pound skinless, boneless chicken thighs, cubed
• 10 fresh Thai bird chiles, stemmed and crushed
• 1 Tablespoon minced ginger
• 1/2 teaspoon ground black pepper
• 3/4 cup chicken stock or water
• 1 Tablespoon cilantro, minced

Directions

In a small bowl, combine the fish sauce and sugar, and set aside.

In a large skillet over medium heat, heat the oil. Add the shallots and stir until translucent, 1 to 2 minutes. Add the fish sauce mixture and stir until the sugar caramelizes and turns golden brown.

Add the chicken and stir until opaque, about 2 minutes. Add the chiles, ginger, and black pepper, and stir for 2 minutes. Add the stock, raise the heat to high, and bring to a boil. Continue to cook, stirring frequently, until the sauce is reduced and thickened, and the chicken is cooked, about 5 more minutes.

Stir in the cilantro and serve over rice.